Recipe Swap Friday–Allergen-Friendly Chocolate Coconut “Fudge”

Welcome again to Recipe Swap Friday! I’m so glad you’ve joined us today. I brought my newest, most favorite, just-sweet-enough treat (and it happens to be gluten- and dairy-free!)

First though, I have to apologize. Because Recipe Swap Friday won’t be back next week, or the next week. This is going to be our last recipe link-up for now (I know! I’m going to miss you, too.) I have lots of good excuses, most of them involving my little people here at home, but I know you don’t really want to hear them so I’ll spare you. But thanks to all of you who have joined us these past few weeks, and especially you who have swapped recipes with us!

And we’ll bring the link-up party back every once in a while, just for giggles.

For this week, though, you can link up to your favorite just-sweet-enough recipe below, either on your blog or in your Plan to Eat account. If linking up to your Plan to Eat account, just cut and paste the url from the recipe in your recipe book. Mine recipes are sweetened with alternative sweeteners (honey, agave nectar, coconut sugar…..) but yours can be any treat that’s not-too-sweet.

Shall we?

This week I’m sharing Chocolate Coconut “Fudge”. It’s actually unfair to call this fudge, because it’s not very much like fudge at all. It’s kind of like chocolate bark….but not really. I’m not sure what it is. But it’s yummy. Really yummy.

I gave a piece to the Sweetie Pie and said, “You have to tell me if this is actually good, or if it just tastes good because I don’t remember what real treats taste like.” He asked for more. I told him this was only for people who have food allergies and are therefore treat-less. I pointed him to the stash of chocolate kisses in the cupboard. He looked disappointed, which I think means that it’s actually pretty yummy.

So please don’t be deterred by my lack of photographic finesse. I know they look like tortilla chips or black bean something-or-others. Seriously, this stuff is wonderful.

The recipe calls for nut or seed butter. You could use plain old peanut butter. I can’t tolerate peanuts, and almond butter is just way too expensive lately (Was there a crop failure or something?? It’s practically doubled in price!) I used unsweetened sunbutter, which is made from sunflower seeds. I like the results very much. Whatever you use, I do recommend using the “natural” version which tends to be a bit thicker.

I’m curious to try this out with other things mixed in. Almonds? Dried fruit? Spices? I’m also wondering about the possibility of making other shapes. Perhaps some little truffle-like balls? If anyone does any experimenting, please share in the comments!

Note that you have to store this in the freezer, otherwise it gets too soft.

Plan to Eat users, click on the recipe title to import the recipe into your account.

Mix together all ingredients. Pour on a piece of unbleached parchment paper on a cookie sheet. Spread out to about 1/4″ thick.

Place fudge in freezer. Let set for about 30 minutes.

Break into pieces and serve or put in container back in freezer until you are ready to serve.

Share Your Just-Sweet-Enough Treat with the Rest of Us

Rules for Sharing:

This is a sharing post. So…please share.

The rules for sharing are simple: If you take a taste (link from this post to your blog) you should share a taste (link from your blog back to this post).

If you’re linking to a recipe in your Plan to Eat account, you don’t need to bother with “sharing a taste”. Just copy and paste the web address for your recipe from your Plan to Eat account.

How to Get Your Dish Onto the Goodie Table:

I really want this to be easy and accessible to everyone, so leave me a comment if you have trouble. I’ll do my best to help you out. It’s a little bit harder than just setting a bowl of veg on the table, but I promise it’s pretty easy. Just click on the link below that says “Click to view/add link” and follow the directions from there.

Erin is wife to a Sweetie Pie husband and mom to five fun-loving kiddos. She lives with ulcerative colitis and IBS and has been treating both conditions, in part, with diet restrictions since 2008. She dabbles in a variety of specialty cooking, including allergen-free, GAPS, SCD, and Paleo. She also cooks “normal” food for her family from whatever cookbook is currently captivating her. She shares her cooking experiences on The Plan to Eat Blog. You can read her thoughts on other life experiences at Empty to Fill.

This looks delish! We don't have allergies at our house, but we have been trying to just eat better, more real, more healthy, in general. This looks like a good treat to have around that isn't loaded with refined sugars. Thanks for sharing! Reply

Oh my goodness - this looks fabulous!!! We have allergies plus are trying to eat grain-free (at least I am!). First batch is in the freezer already - I used almond butter for the first batch b/c we're trying to get rid of it due to recent allergies. So this first batch will be all mine!!! ;)
http://www.plantoeat.com/recipes/350714 -Pumpkin cheesecake! this is a recipe you can use natural sweeteners to taste, if at all. MMmmm! Thanks for sharing! Reply

LeighFebruary 24, 2012 AT 8:07 pm

Leigh, That cheesecake looks pretty yummy! Thanks so much for sharing. I hope you love the "fudge" as much as I do! What a treat to have it all to yourself :) Reply

ErinFebruary 24, 2012 AT 9:15 pm

I have a similar recipe, but we cut ours into squares. I love adding nuts and raisins too. http://chickiepea.wordpress.com/2010/05/26/chocolate/ Reply

Plan to Eat is an online menu planner that uses your recipes, scheduled for the days you want them. It automatically makes your grocery list, organized the way you like to shop, using the recipes you’ve selected. Plan to Eat makes it easier to eat real food, prepared at home, with your family gathered around your own table.

You are invited to a free, 30 day, full-service, no strings attached trial.

No payment information is required and your feedback is welcome.

At the end of the trial you can subscribe for $4.95/month or $39/year.